Description
Looking for a light, satisfying, and veggie-packed dish that’s easy to make and bursting with flavor? These Vegetarian Spinach and Ricotta Zucchini Boats are just the thing. Tender zucchini halves are filled with a creamy spinach and ricotta mixture, baked to perfection, and topped with golden, bubbly cheese. They’re perfect as a main course or a hearty side dish and are great for meal prep or feeding a crowd.
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Ingredients
For the Zucchini Boats:
• 4 medium zucchini, halved lengthwise
• 1 tbsp olive oil
• Salt and black pepper to taste
For the Spinach Ricotta Filling:
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped (or ¾ cup frozen, thawed and squeezed dry)
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 garlic clove, minced
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste
Topping:
• ½ cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• Fresh basil or parsley for garnish
Instructions
Step 1: Prepare the Zucchini
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Preheat your oven to 375°F (190°C).
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Cut the zucchini in half lengthwise and use a spoon or melon baller to scoop out the center, leaving about ¼ inch of flesh to form boats.
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Drizzle the zucchini halves with olive oil and sprinkle with salt and pepper.
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Place the boats in a baking dish, cut side up.
Step 2: Make the Filling
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In a medium bowl, combine ricotta cheese, chopped spinach, Parmesan, egg, garlic, oregano, and red pepper flakes.
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Season with salt and pepper, and mix until well combined.
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If using frozen spinach, be sure it’s fully drained to avoid soggy filling.
Step 3: Fill the Zucchini Boats
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Spoon the spinach-ricotta mixture evenly into each zucchini half, pressing gently to fill.
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Sprinkle the tops with mozzarella and a little extra Parmesan for a golden, cheesy finish.
Step 4: Bake the Zucchini Boats
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Cover the dish loosely with foil and bake for 20 minutes.
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Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is melted and lightly browned, and the zucchini is tender.
Step 5: Garnish & Serve
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Remove from the oven and let cool for 5 minutes.
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Sprinkle with fresh basil or parsley before serving.
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Serve warm as a main course or side.
Notes
Don’t Over-Scoop – Leave a sturdy border so the zucchini holds the filling well.
Use Fresh or Frozen Spinach – Both work well; just be sure frozen is well-drained.
Avoid Overbaking – Zucchini should be fork-tender, not mushy.
Make It Ahead – Assemble and refrigerate up to 24 hours before baking.
Boost the Flavor – Add fresh herbs, sun-dried tomatoes, or lemon zest for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Italian-Inspired